Hello Monday!
I cooked yesterday Vegetable Couscous and i loved it. Is an easy vegan dish, vegetables mixed with savory, fluffy couscous, yammi.
Since i haven’t posted a recipe here for a long time, i thought you might like it. Now let me tell you how easy is to make it.
What you need?
For Vegetables:
- 4 Roma tomatoes
- 2 zucchini
- 1 bell pepper
- 1 red onion
- 4 cloves garlic
- 2 Tbsp olive oil
- 2 pinches salt and pepper
- 3 cups vegetable broth
- 1/4 bunch parsley
For Couscous:
- 2 cups couscous
- 3cups vegetable broth
- 2 Tbsp of curry
How is made?
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Wash and chop the tomatoes, zucchini, bell pepper, and red onion into small pieces. Peel four cloves of garlic but leave them whole.
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Toss the chopped vegetables and garlic with 2 Tbsp of olive oil. Put them on a high pan. Sprinkle a couple pinches of salt and pepper over the vegetables and roast a little. Then add the 3 cups of vegetable broth and boil all at small fire for 20 minutes or until the broth is evaporated.
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While the vegetables are boiling, cook the couscous. Add the remained vegetable broth to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid once again. Let the couscous sit, undisturbed, for ten minutes. Then, fluff with a fork.
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After the vegetables are finished boiling, collect the four garlic cloves, and chop them well. They will be quite soft. Also roughly chop the fresh parsley.
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Combine the couscous, vegetables (including garlic), and parsley in a bowl, and stir to combine. Season with more salt and pepper if desired.
Serve warm as a dish or cold as a salad!
XOXO
The Uptowners Downtown 